5-Star Campbell’s Green Bean Casserole: A Holiday Must-Make

Name: "5-Star Campbell's Green Bean Casserole: A Holiday Must-Make"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cans (10.5 oz each) condensed cream of mushroom soup; 1 cup milk; 2 teaspoons soy sauce; 1/4 teaspoon black pepper; 4 cans (14.5 oz each) green beans, drained; 1 1/3 cups French’s crispy fried onions

Author: lia

Published: September 27, 2025

Updated: September 29, 2025

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You know that moment when you walk into a holiday gathering and the warm, savory smell of Campbell’s Green Bean Casserole hits you? That’s the smell of home, of tradition, of pure comfort. I swear, every Thanksgiving at my aunt’s house, we’d all crowd around the oven just waiting for that first bubbling, golden-brown bite. It’s not just a side dish—it’s a memory-maker. Creamy mushroom sauce hugging tender green beans, topped with those irresistible crispy onions? Absolute magic. And the best part? It’s so simple even my cousin Dave (who burns toast) can’t mess it up.

Why You’ll Love This Campbell’s Green Bean Casserole

Listen, I know there are fancy versions of green bean casserole out there, but this classic recipe? It’s perfect just the way it is. Here’s why it’s been on my holiday table for decades:

Effortless magic: Just mix, bake, and boom – you’ve got a crowd-pleaser. No fancy skills needed.
That crispy-crunchy top: Those golden fried onions transform in the oven into the most addictive texture contrast.
Comfort in every bite: Creamy, savory, with just the right amount of veggie goodness – it’s like a warm hug on a plate.
Holiday MVP: Plays nice with every main dish from turkey to ham. Leftovers (if you have any) taste even better next day.

Seriously, if this casserole isn’t at your gathering, are you even celebrating right?

Ingredients for Campbell’s Green Bean Casserole

Here’s what you’ll need to make this classic dish – trust me, it’s probably already in your pantry! The beauty of this recipe is its simplicity:

2 cans (10.5 oz each) condensed cream of mushroom soup
1 cup milk (whole milk makes it extra creamy)
2 teaspoons soy sauce (the secret flavor booster!)
1/4 teaspoon black pepper
4 cans (14.5 oz each) green beans, drained well
1 1/3 cups French’s crispy fried onions

Ingredient Notes & Substitutions

Want to tweak things? No problem! Here are my favorite swaps:

Fresh green beans? Absolutely! Just trim and blanch 1.5 lbs fresh beans first – boil 4 minutes, then ice bath them to keep that bright green color.
Watching sodium? Use low-sodium soup and reduced-sodium soy sauce.
Gluten-free? Swap in gluten-free cream of mushroom soup and gluten-free fried onions.
Extra decadent? Stir in 1/2 cup shredded cheddar with the sauce – my Wisconsin grandma’s “secret” addition.

Pro tip: Always drain those canned beans really well – I give them a gentle squeeze to remove extra liquid so your casserole doesn’t get watery.

How to Make Campbell’s Green Bean Casserole

Okay, friends – time to work some holiday magic! Don’t let the simplicity fool you – there are a few key steps to make sure your casserole turns out perfect every time. Follow along and you’ll have everyone asking for seconds (and your recipe!).

Step 1: Preheat & Mix the Sauce

First things first – crank that oven to 350°F (175°C). While it’s heating up, grab a big mixing bowl and dump in both cans of cream of mushroom soup. Pour in the milk slowly as you whisk – this prevents lumps. Add the soy sauce (trust me, this little splash makes ALL the difference) and black pepper. Keep whisking until it’s silky smooth – no soup globs allowed! The consistency should be like a thick pancake batter.

Step 2: Fold in Green Beans

Now for the greens! If you’re using canned beans (no shame – I do 90% of the time), drain them really well. I actually pat them dry with paper towels to get rid of excess moisture. Gently fold them into the sauce with a rubber spatula – you want every bean coated, but don’t go crazy mixing or they’ll get mushy. For fresh bean lovers: make sure you’ve blanched them first so they’re tender but still have some bite.

Step 3: Bake & Add Topping

Pour your beautiful green bean mixture into a 3-quart baking dish (a 9×13″ works great). Slide it into your preheated oven for 25 minutes – you’ll know it’s ready when the edges are bubbling like a little volcano. Now the fun part: sprinkle those glorious fried onions evenly over the top! Pop it back in for just 5 more minutes – long enough to get them golden and crisp, but not so long they burn. Pro tip: set a timer here – those onions go from perfect to charcoal fast!

Tips for the Best Campbell’s Green Bean Casserole

After making this casserole for more holiday dinners than I can count, I’ve learned a few tricks to take it from good to “OMG can I get your recipe?” good:

Gentle mixing is key: Stir just until combined – overmixing makes the beans mushy and the sauce gluey.
Double crisp those onions: Add half your onions 5 minutes before baking ends, then the rest right after pulling from oven for ultimate crunch.
Watch that top! If onions brown too fast, tent loosely with foil – but don’t seal it tight or they’ll steam instead of crisp.
Make ahead smart: Prep everything but onions the day before, then add topping right before baking.

One last tip? Hide some extra fried onions – people WILL try to steal them off your casserole!

Serving Suggestions for Campbell’s Green Bean Casserole

Oh, the places this casserole will go! It’s basically the Switzerland of side dishes – gets along with everyone at the holiday table. My absolute favorite way? Piled next to juicy roasted turkey and a mountain of buttery mashed potatoes. But don’t stop there – it’s equally happy alongside glazed ham, prime rib, or even your vegetarian nut roast. For smaller gatherings, I love pairing it with crispy roasted chicken and some crusty bread to soak up that creamy sauce. Just promise me one thing – serve it hot so those onions stay gloriously crunchy!

Storage & Reheating

Here’s the good news – if by some miracle you have leftovers, they keep beautifully! Let the casserole cool completely, then cover tightly and refrigerate for up to 3 days. Now the important part: those crispy onions will lose their crunch, so I always scrape them off before storing (sad, but necessary). To reheat, pop it in a 350°F oven for 15-20 minutes until bubbly, then add fresh fried onions for that perfect crunch. Microwave works in a pinch (about 2 minutes), but fair warning – it’ll never be quite as glorious as oven-reheated. Pro tip: Store extra fried onions separately – they stay crisp in an airtight container for days!

Nutrition Information

Now, let’s talk numbers – but remember, these are estimates that can change based on your specific ingredients and brands. For one serving (about 1/8 of the casserole), you’re looking at roughly:

150 calories
8g fat (3g saturated)
16g carbs (4g sugar, 3g fiber)
4g protein

Not too shabby for a dish that tastes this indulgent! Using low-sodium versions of soup and beans can help cut down on the sodium content if that’s a concern for you.

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this beloved casserole. Here are the ones that pop up most often – and my tried-and-true answers:

“Can I really use fresh green beans?” Absolutely! Just blanch 1.5 lbs fresh beans first (boil 4 minutes, then shock in ice water). They’ll keep that perfect tender-crisp texture. My grandma swore by fresh, but I won’t judge if you grab cans like I usually do!
“How far ahead can I make this?” Prep everything but the onions up to 24 hours ahead – just cover and refrigerate. Add topping right before baking, adding 5 extra minutes since it’s cold.
“Why soy sauce?” Trust me, those 2 teaspoons add this magical umami depth without tasting “soy saucy.” But if you’re out, Worcestershire works too!
“Can I freeze leftovers?” The beans and sauce freeze okay (thaw overnight in fridge), but the onions turn soggy. Better to freeze the base, then add fresh onions when reheating.
“Help! My onions burned!” Been there! Next time, tent with foil when adding them, or do half at 5 minutes and half after baking. Also, middle rack is your friend – top racks brown too fast.

Final Thoughts

There you have it – my foolproof take on the classic Campbell’s Green Bean Casserole that never fails to steal the show! Give it a whirl this holiday season and let me know how it goes. Snap a pic of your golden masterpiece and tag me – I’d love to see your creation! You can find more recipes and inspiration on our site.